WO2007071729A2 - A process for the recovery of a brown food-grade sugar product from a sugar beet solution - Google Patents
A process for the recovery of a brown food-grade sugar product from a sugar beet solution Download PDFInfo
- Publication number
- WO2007071729A2 WO2007071729A2 PCT/EP2006/070008 EP2006070008W WO2007071729A2 WO 2007071729 A2 WO2007071729 A2 WO 2007071729A2 EP 2006070008 W EP2006070008 W EP 2006070008W WO 2007071729 A2 WO2007071729 A2 WO 2007071729A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- sugar
- molasses
- product
- beet
- electrodialysis
- Prior art date
Links
- 235000000346 sugar Nutrition 0.000 title claims abstract description 147
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 title claims abstract description 85
- 235000021536 Sugar beet Nutrition 0.000 title claims abstract description 85
- 238000000034 method Methods 0.000 title claims abstract description 81
- 238000011084 recovery Methods 0.000 title claims abstract description 12
- 235000013379 molasses Nutrition 0.000 claims abstract description 166
- 238000000909 electrodialysis Methods 0.000 claims abstract description 66
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 50
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 35
- 229930006000 Sucrose Natural products 0.000 claims abstract description 34
- 229960004793 sucrose Drugs 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 238000000746 purification Methods 0.000 claims abstract description 24
- 239000003039 volatile agent Substances 0.000 claims abstract description 19
- 239000007787 solid Substances 0.000 claims abstract description 15
- 239000000243 solution Substances 0.000 claims description 79
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 53
- 229910052799 carbon Inorganic materials 0.000 claims description 49
- 241000335053 Beta vulgaris Species 0.000 claims description 47
- 238000002425 crystallisation Methods 0.000 claims description 47
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 46
- 238000011282 treatment Methods 0.000 claims description 41
- 150000003216 pyrazines Chemical class 0.000 claims description 33
- 235000020357 syrup Nutrition 0.000 claims description 29
- 239000006188 syrup Substances 0.000 claims description 29
- 239000000796 flavoring agent Substances 0.000 claims description 22
- KVFIJIWMDBAGDP-UHFFFAOYSA-N ethylpyrazine Chemical compound CCC1=CN=CC=N1 KVFIJIWMDBAGDP-UHFFFAOYSA-N 0.000 claims description 20
- 235000019640 taste Nutrition 0.000 claims description 18
- 239000004615 ingredient Substances 0.000 claims description 15
- LCZUOKDVTBMCMX-UHFFFAOYSA-N 2,5-Dimethylpyrazine Chemical compound CC1=CN=C(C)C=N1 LCZUOKDVTBMCMX-UHFFFAOYSA-N 0.000 claims description 14
- 239000003463 adsorbent Substances 0.000 claims description 13
- 235000013305 food Nutrition 0.000 claims description 13
- 239000011347 resin Substances 0.000 claims description 13
- 229920005989 resin Polymers 0.000 claims description 13
- 229940000425 combination drug Drugs 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 240000000111 Saccharum officinarum Species 0.000 claims description 11
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 11
- 150000007524 organic acids Chemical class 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 150000001450 anions Chemical class 0.000 claims description 8
- 238000005341 cation exchange Methods 0.000 claims description 8
- 239000000306 component Substances 0.000 claims description 8
- 235000009508 confectionery Nutrition 0.000 claims description 8
- 235000005985 organic acids Nutrition 0.000 claims description 8
- 239000001934 2,5-dimethylpyrazine Substances 0.000 claims description 7
- 238000005349 anion exchange Methods 0.000 claims description 7
- 150000001768 cations Chemical class 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 235000015243 ice cream Nutrition 0.000 claims description 7
- CAWHJQAVHZEVTJ-UHFFFAOYSA-N methylpyrazine Chemical compound CC1=CN=CC=N1 CAWHJQAVHZEVTJ-UHFFFAOYSA-N 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000002904 solvent Substances 0.000 claims description 7
- 238000001704 evaporation Methods 0.000 claims description 6
- 230000008020 evaporation Effects 0.000 claims description 6
- 235000003599 food sweetener Nutrition 0.000 claims description 6
- 239000002417 nutraceutical Substances 0.000 claims description 6
- 235000021436 nutraceutical agent Nutrition 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 6
- 239000000825 pharmaceutical preparation Substances 0.000 claims description 6
- 229940127557 pharmaceutical product Drugs 0.000 claims description 6
- 239000003765 sweetening agent Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 239000003011 anion exchange membrane Substances 0.000 claims description 4
- 235000013361 beverage Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 229930182490 saponin Natural products 0.000 claims description 4
- 235000017709 saponins Nutrition 0.000 claims description 4
- 150000007949 saponins Chemical class 0.000 claims description 4
- 235000013681 dietary sucrose Nutrition 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 3
- 239000012895 dilution Substances 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 3
- 210000004379 membrane Anatomy 0.000 claims description 3
- 150000001449 anionic compounds Chemical class 0.000 claims description 2
- 239000011248 coating agent Substances 0.000 claims description 2
- 238000000576 coating method Methods 0.000 claims description 2
- 235000021185 dessert Nutrition 0.000 claims description 2
- 235000011850 desserts Nutrition 0.000 claims description 2
- 238000005469 granulation Methods 0.000 claims description 2
- 230000003179 granulation Effects 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 150000002891 organic anions Chemical class 0.000 claims description 2
- CZMRCDWAGMRECN-UHFFFAOYSA-N Rohrzucker Natural products OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 abstract description 22
- 239000000047 product Substances 0.000 description 56
- 238000004458 analytical method Methods 0.000 description 16
- 239000005720 sucrose Substances 0.000 description 16
- 244000303040 Glycyrrhiza glabra Species 0.000 description 13
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 13
- 239000002253 acid Substances 0.000 description 13
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 13
- 235000011477 liquorice Nutrition 0.000 description 13
- 239000013078 crystal Substances 0.000 description 11
- 239000000126 substance Substances 0.000 description 11
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 150000007513 acids Chemical class 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 7
- 150000008163 sugars Chemical class 0.000 description 7
- 238000005119 centrifugation Methods 0.000 description 6
- 239000012535 impurity Substances 0.000 description 6
- 150000002500 ions Chemical class 0.000 description 6
- 239000002244 precipitate Substances 0.000 description 6
- 235000015191 beet juice Nutrition 0.000 description 5
- 239000010408 film Substances 0.000 description 5
- 238000005342 ion exchange Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000015149 toffees Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000011033 desalting Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000003456 ion exchange resin Substances 0.000 description 3
- 229920003303 ion-exchange polymer Polymers 0.000 description 3
- 239000012452 mother liquor Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000020374 simple syrup Nutrition 0.000 description 3
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- AMIMRNSIRUDHCM-UHFFFAOYSA-N Isopropylaldehyde Chemical compound CC(C)C=O AMIMRNSIRUDHCM-UHFFFAOYSA-N 0.000 description 2
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 2
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 2
- 240000004760 Pimpinella anisum Species 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- RJKFOVLPORLFTN-LEKSSAKUSA-N Progesterone Chemical compound C1CC2=CC(=O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H](C(=O)C)[C@@]1(C)CC2 RJKFOVLPORLFTN-LEKSSAKUSA-N 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 235000019270 ammonium chloride Nutrition 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 239000006229 carbon black Substances 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 238000004587 chromatography analysis Methods 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000011552 falling film Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 125000000524 functional group Chemical group 0.000 description 2
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 2
- 229960002743 glutamine Drugs 0.000 description 2
- 235000004554 glutamine Nutrition 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
- 235000021384 green leafy vegetables Nutrition 0.000 description 2
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 2
- XLSMFKSTNGKWQX-UHFFFAOYSA-N hydroxyacetone Chemical compound CC(=O)CO XLSMFKSTNGKWQX-UHFFFAOYSA-N 0.000 description 2
- 150000008040 ionic compounds Chemical class 0.000 description 2
- 239000004571 lime Substances 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- NWVVVBRKAWDGAB-UHFFFAOYSA-N p-methoxyphenol Chemical compound COC1=CC=C(O)C=C1 NWVVVBRKAWDGAB-UHFFFAOYSA-N 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000012855 volatile organic compound Substances 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- CHRJZRDFSQHIFI-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;styrene Chemical compound C=CC1=CC=CC=C1.C=CC1=CC=CC=C1C=C CHRJZRDFSQHIFI-UHFFFAOYSA-N 0.000 description 1
- MBEVSMZJMIQVBG-UHFFFAOYSA-N 2-(hydroxymethyl)guanidine Chemical compound NC(N)=NCO MBEVSMZJMIQVBG-UHFFFAOYSA-N 0.000 description 1
- OXCKCFJIKRGXMM-UHFFFAOYSA-N 2-ethyl-5-methylpyrazine Chemical class CCC1=CN=C(C)C=N1 OXCKCFJIKRGXMM-UHFFFAOYSA-N 0.000 description 1
- 235000021537 Beetroot Nutrition 0.000 description 1
- 235000021533 Beta vulgaris Nutrition 0.000 description 1
- 241000871189 Chenopodiaceae Species 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 229920006037 cross link polymer Polymers 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 238000005115 demineralization Methods 0.000 description 1
- 230000002328 demineralizing effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- FWZTTZUKDVJDCM-CEJAUHOTSA-M disodium;(2r,3r,4s,5s,6r)-2-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol;iron(3+);oxygen(2-);hydroxide;trihydrate Chemical compound O.O.O.[OH-].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[Na+].[Na+].[Fe+3].[Fe+3].[Fe+3].[Fe+3].[Fe+3].O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 FWZTTZUKDVJDCM-CEJAUHOTSA-M 0.000 description 1
- YUZILKLGVPUFOT-YHPRVSEPSA-L disodium;5-[(6-anilino-4-oxo-1h-1,3,5-triazin-2-yl)amino]-2-[(e)-2-[4-[(6-anilino-4-oxo-1h-1,3,5-triazin-2-yl)amino]-2-sulfonatophenyl]ethenyl]benzenesulfonate Chemical compound [Na+].[Na+].C=1C=C(\C=C\C=2C(=CC(NC=3NC(NC=4C=CC=CC=4)=NC(=O)N=3)=CC=2)S([O-])(=O)=O)C(S(=O)(=O)[O-])=CC=1NC(N1)=NC(=O)N=C1NC1=CC=CC=C1 YUZILKLGVPUFOT-YHPRVSEPSA-L 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229960001867 guaiacol Drugs 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- GWYFCOCPABKNJV-UHFFFAOYSA-N isovaleric acid Chemical class CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 238000000622 liquid--liquid extraction Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 229960003505 mequinol Drugs 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 239000013074 reference sample Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 235000021309 simple sugar Nutrition 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 125000001174 sulfone group Chemical group 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- KMIOJWCYOHBUJS-HAKPAVFJSA-N vorolanib Chemical compound C1N(C(=O)N(C)C)CC[C@@H]1NC(=O)C1=C(C)NC(\C=C/2C3=CC(F)=CC=C3NC\2=O)=C1C KMIOJWCYOHBUJS-HAKPAVFJSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B35/00—Extraction of sucrose from molasses
- C13B35/02—Extraction of sucrose from molasses by chemical means
- C13B35/06—Extraction of sucrose from molasses by chemical means using ion exchange
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B20/00—Purification of sugar juices
- C13B20/12—Purification of sugar juices using adsorption agents, e.g. active carbon
- C13B20/123—Inorganic agents, e.g. active carbon
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B20/00—Purification of sugar juices
- C13B20/14—Purification of sugar juices using ion-exchange materials
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B20/00—Purification of sugar juices
- C13B20/18—Purification of sugar juices by electrical means
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B35/00—Extraction of sucrose from molasses
- C13B35/08—Extraction of sucrose from molasses by physical means, e.g. osmosis
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
- C13B50/006—Molasses; Treatment of molasses
- C13B50/008—Drying
Definitions
- the present invention relates to the field of sugar m anufacturing industry and flavouring industry. More particularly, the invention relates to a process for the recovery of a brown food-grade sugar product from sugar beet solutions, which can be obtained from various beet sugar process streams, such as thin juice, thick juice and molasses.
- the invention also relates to novel food-grade beet sugar products derived from a sugar beet solution.
- the products of the invention are suitable for substituting the corresponding cane sugar derived products.
- the products according to the invention can be selected from brown sugar, electrodialyzed molasses, treacle, syrup and combinations thereof.
- Especially the invention relates to the production of food-grade beet molasses.
- the invention also relates to edible products com prising said novel food-grade beet sugar products. I n a further aspect the invention relates to the use of electrodialysis for removing m alodorous volatile components from a sugar beet solution.
- Molasses is the final syrup residue remaining after crystallisation of sugar from either cane or beet juices. Only the syrup left from the final crystallisation stage is called molasses; intermediate syrups are referred to as high green and low green and these are recycled within the crystallisation process to m axim ise extraction. Molasses is one of the most valuable by-products of the sugar m anufacturing process. Both beet and cane molasses are widely used in the fermentation industries and in animal feed but only cane molasses as a food ingredient.
- molasses that com es from the sugar beet is different from cane molasses.
- Beet molasses contains over 50% sugar by dry weight, predom inantly sucrose but also containing sm all amounts of glucose and fructose.
- the non-sugar content includes e.g. am ino acids, organic acids, and m any salts such as calcium , potassium , oxalate and chloride. These are either as a result of concentration from the original plant material or as a result of chem icals used in the processing.
- beet molasses is generally known to be very unpalatable and is m ainly used as an additive to animal feed or as a fermentation feedstock.
- syrups of cane origin are used (Sugar Technology Beet and Cane Sugar Manufacture, P. W. van der Poel, H Schiweck, T. Schwartz, 1998, p 967 section 19.6) .
- Known substitutes in bakery product for syrups of cane origin are corn syrup, pure m aple syrup or even honey. However, these are more expensive than cane molasses.
- One of the aspects of this invention is the production of palatable syrup of beet origin suitable as an ingredient in brown sugars and brown syrups. This is done with the aid of electrodialysis.
- pyrazines found in beet molasses do not exist in cane molasses and are one of the compounds distinguishing these two products.
- Pyrazines are form ed in alkaline conditions in the presence of glucose and am ino acids, which have great chem ical reactivity with respect to carbonyl com pounds, through the Maillard reaction.
- Beet juices contain m uch higher levels of am ino acids than cane juice (Sugar Technology Beet and Cane Sugar Manufacture, P.W. van der Poel, H Schiweck, T. Schwartz, 1998, p 143 and 156) in which m any of the am ino acids are only present in trace amounts.
- the higher levels of am ino acids in beet juices and the higher operating pH in the conventional beet sugar process are two factors which can explain the presence of pyrazines in sugar beet juices like thin juice, thick juice and molasses.
- Pyrazines are known to be powerful arom a com pounds with odours ranging from nutty, roasted, m usty, to burnt solvent.
- I dentification and quantification by Marsili et al (Journal of Chromatographic Science, 1994, 32, 165- 171 ) of com pounds responsible for the off-odour of beet sugar identified 2,5-dim ethyl pyrazine as one of the com pounds likely to contribute to the characteristic off-odour of beet sugar.
- Marsili found also geosm in, acetic, butyric and isovaleric acids to produce odour characteristics of beet. Carbon treatm ent reduced acetic acid and also acetol levels. Acetol has a good odour, but is pungent in larger quantities.
- Electrodialysis as a technique is known from the 1950's and it is widely used for exam ple in desalting of water and whey and within the inorganic chem ical industry e.g. for recovering organic acids from solutions. Desalting of sugar cane or sugar beet solutions via ED has been established in 1960's to 80's in various patent publications. Electrodialysis separates salts from a sugar solution using alternate cation and anion exchange m em branes. This is done by passing a direct current through a m embrane stack, causing the anions to move through the anion exchange mem brane and the cations through the cation exchange m embrane.
- US 3 799 806 discloses a process for the purification and clarification of sugar juices, involving ultrafiltration followed by purification with electrodialysis. Sugar is separated by crystallisation from the purified juice.
- US 3 781 174 discloses a continuous process for producing refined sugar from juice extracted from sugarcane. This process comprises further removing the impurities and colouring m atter by using a com bination of ion-exchange resin and ion-exchange m embrane electrodialysis, concentrating the purified juice and crystallizing the concentrated juice to form refined sugar.
- US 4 331 483 discloses a process for purifying beet juice by contacting the juice to be purified with at least two ion exchangers formed of a porous m ineral support covered with a film of cross-linked polymer containing or bearing quaternary am monium salt groups for at least one of the ion exchangers and sulfone groups for at least one of the other ion exchangers.
- the ion exchange is used for removing proteins, am ino acids and betaine.
- the purified juice m ight be dem ineralized by ion exchange or electrodialysis. Sugar is then separated by crystallisation from the purified juice.
- US 4 083 732 discloses a m ethod of treating fresh sugar cane juice at about room temperature which includes removing non-sugar impurities , concentrating the resulting cold, water white juice by reverse osmosis to form a syrup which is evaporated to form direct white sugar and edible molasses. Also a m ethod of removing ions from the syrup by electrodialysis to produce cane based edible molasses having a very low ash and m aple flavour is disclosed.
- WO2003/018848 describes a process for the preparation of white and brown sugar from raw diffuser beet juice.
- the juice is purified by m embrane filtration at 70 to 95 0 C on a filter having a cut-off between 2,000 and 500,000 Dalton and evaporated under vacuum to a thick juice.
- concentration to dry m atter content of 25% to 35% by weight the m embrane filtrated juice can optionally be dem ineralized by electrodialysis and then further evaporated to a thick juice.
- a conventional multi-step evaporative crystallisation of the thick juice gives crops of white and brown sugar crystals.
- the brown sugar obtained has valuable organoleptic properties and produced molasses has a better taste and aroma than conventional beet molasses.
- electrodialysis is known as a method for desalinating sugar cane syrup or molasses of a relatively high concentration.
- sugar syrup or molasses it has been considered defective in that organic non-sugar contents would adhere to and precipitate on the anion exchange film and make cleaning of films difficult.
- a m ethod for the reduction of fouling by the precipitation of calcium and silicon before electrodialysis is disclosed in US 4 492 601 .
- I t describes a process for clarifying and desalinating sugar cane syrup or molasses, wherein inorganic oxy-acid and organic acid im purities are removed from raw sugar cane or molasses solutions by the steps of ( 1 ) adm ixing with the raw sugar cane syrup or molasses solution a water-soluble chloride of an alkaline earth m etal ion which reacts with inorganic oxy-acid anions and radicals and with organic acids to form a water-insoluble precipitate of said oxy-acid anions and radicals and organic acids, (2) separating said precipitate from said solution, (3) diluting the precipitate-free solution, and (4) subjecting said diluted solution to an electrodialysis using cation exchange film and neutral film arranged in an alternating m anner.
- ion exchange technology does not provide an identical result to ED and that the regeneration of ion exchange resins necessarily involves the use of strong acids and bases while the ED resins are easily cleaned occasionally by an acid wash followed by an alkali wash with less chem icals than in ion exchange.
- alkali m etal cations have been suspected of being highly melassigenic by holding sugar in the molasses and preventing it from being recovered as crystalline sugar.
- Elm idaoui et al. (Elsevier, Desalination 148, 2002, pp. 143- 148) describe the removal of melassigenic ions especially Na + , K + and Ca 2+ for beet sugar syrups by electrodialysis using an anion-exchange membrane.
- the objective problem to be solved is to provide brown food-grade sugar products having improved colour, taste, odour and/or arom a from a sugar beet solution.
- An object of the present invention is thus to provide a process and a product so as to so as to alleviate the above disadvantages.
- the objects of the invention are achieved by a process, product and uses which are characterized by what is stated in the independent claims.
- the preferred embodim ents of the invention are disclosed in the dependent claims.
- the invention is based on the surprising finding that electrodialysis (ED) can be used for removing m alodorous volatile components from a sugar beet solution. Especially, it was surprising that the undesired off-flavours and odours com prising pyrazines can be removed by ED. I t was known from the prior art to use ED for removal of ionic com pounds, but man skilled in the art would not have thought that non-ionic com pounds such as pyrazines could be removed as well.
- An objective of the invention is to provide a process of treating sugar beet juices and especially norm al beet molasses to allow com suddenlyal food-grade brown sugar and molasses or blends thereof to be made suitable for use in both baking and confectionery.
- electrodialysis removes undesired off- flavours and odours found in norm al beet molasses from conventional sugar beet process. I n this way a treated molasses can be produced suitable for direct production of food grade molasses absent of the off-odours normally associated with beet molasses.
- a further advantage of the process is that the ED treatm ent increases the molasses purity by removing salts, which allows extra sugar to be crystallised from the molasses. Crystallisation followed by centrifugation and drying of the recovered crystalline sugar allows production of brown sugar absent of the off-odours normally associated with brown sugar from sugar beet origin.
- Figure 1 is a schematic flow sheet of the inventive process according to an em bodim ent.
- Figure 2 is a schematic flow sheet of the inventive process according to another em bodim ent.
- “Sugar beet” (Beta vulgaris) , a m em ber of the Chenopodiaceae subfam ily and the Am aranthaceae fam ily, is a plant whose root contains a high concentration of sucrose.
- "Beet sugar” is sucrose obtained from sugar beet and respectively "beet molasses” is molasses obtained from sugar beet.
- a typical beet sugar production process com prises several steps. After reception at the processing plant the beet roots are washed, m echanically sliced, and passed to a diffuser to extract their sugar content into a water solution. The liquid, a sugar beet solution, exiting the diffuser is called "raw juice”.
- the raw juice contains many impurities that m ust be removed before crystallisation. These purifications processes do not only purify raw juice but also alter the chem ical composition of the raw juice. As an example of the changes in the chem ical com position is the formation of malodorous volatiles in the sugar beet solution. Although some of the m alodorous volatiles probably enter the sugar factory with the beets, others such as organic acids and pyrazines are form ed during processing. For exam ple pyrazines (known malodorous compounds) are form ed by the reaction of glucose with am ino acids such as glutam ine and lysine in purification by carbonation process.
- a typical purification process in a sugar factory is "carbonation" , wherein the juice is first m ixed with hot m ilk of lime (a suspension of calcium hydroxide in water) .
- This treatment precipitates in some extent a num ber of im purities, including multivalent anions such as sulfate, phosphate, citrate and oxalate, which precipitate as their calcium salts and large organic molecules such as proteins, saponins and pectins, which aggregate in the presence of m ultivalent cations.
- the alkaline conditions convert the sim ple sugars, glucose and fructose, along with the am ino acid glutam ine, to chem ically stable carboxylic acids and induce Maillard reaction and creation of unfavourable com pounds like pyrazines. Left untreated, these sugars and am ines would eventually frustrate crystallisation of the sucrose.
- carbon dioxide can be introduced to the alkaline sugar solution, precipitating the lime as calcium carbonate (chalk) .
- the chalk particles entrap som e impurities and adsorb others.
- a recycling process builds up the size of chalk particles and a natural flocculation occurs where the heavy particles settle out in tanks.
- Further addition of carbon dioxide precipitates more calcium from solution, which can be filtered off, leaving a cleaner sugar solution called "thin juice".
- the thin juice can be concentrated via m ultiple-effect evaporation to m ake a "thick juice" , having sucrose content roughly of 65 % to
- the thick juice can be fed to crystallisers and concentrated further by boiling under vacuum in large vessels and seeded with fine sugar crystals.
- the resulting sugar crystal and syrup m ix is called a "massecuite".
- the massecuite is passed to a centrifuge where the "mother liquor” is removed from the sugar crystals ("A" crystallisation) .
- Rem aining syrup (“high green”) can be rinsed off with water and the crystals dried in a granulator. The remaining syrup can be fed to another crystalliser from which a second batch of sugar is produced (“B" crystallisation) . The syrup from the second (“low green”) crystalliser can be sent to a third crystalliser. There from a third batch of sugar is produced (“C” crystallisation) and syrup separated is typically molasses. All the main soluble im purities of thick juice are enriched to molasses. "Molasses” is defined according to Sugar Technology Beet and Cane Sugar Manufacture (Bartens, Berlin 1998, p.
- the present invention provides an industrially useful process for the recovery of a brown food-grade sugar product from a sugar beet solution.
- the process com prises i) providing a sugar beet solution, which contains m alodorous volatiles as a result of one or more purification processes, ii) subjecting said sugar beet solution to electrodialysis to provide an electrodialyzed liquid, wherefrom m alodorous volatiles are at least partly removed, and iii) recovering from said electrodialyzed liquid a product selected from liquid and solid brown sugar products of food-grade and com binations thereof.
- said electrodialysis can be followed by a treatment with carbon or adsorbent resin to further remove off-flavours from said electrodialyzed liquid.
- Activated carbon can be either granular or powder qualities. If only polishing is desired following qualities can be chosen : Jacobi Aquasorb ® (Jacobi Carbons Ltd) , Norit® Rox 0,8 or Norit® Darco (Norit N. V) . If also color removal is a target e.g. Chem iviron CPG (Chemviron Carbon Ltd.) quality can be used.
- adsorbent resin Optipore® manufactured by Dow Chem icals
- Carbon or adsorbent treatment can be carried out e.g. in temperatures up to 80 0 C and in concentrations up to 80 % and preferably at pH below pH 9.
- the purification process com prises treatm ent of sugar beet juice under alkaline conditions such as the above-m entioned carbonation.
- the sugar beet solution can be derived from the sugar beet juice by one or more processes selected from dilution, evaporation, crystallisation and combinations thereof and the sugar beet solution can comprise thick juice, thin juice, m assecuite, mother liquor, high greens, low greens, molasses and com binations thereof.
- the resulting sugar beet solution may contain varying amounts of pyrazines depending on the used raw materials and purification conditions.
- the sugar beet solution is subjected to electrodialysis, which is operated for removing at least 20% , preferably 30% or more of the total volatiles initially contained in said solution.
- electrodialysis is operated for removing pyrazines initially contained in said sugar beet solution.
- said electrodialysis is effective in removing 50% or more, preferably between 60 and 90 % of the pyrazines initially contained in said sugar beet solution.
- the sugar beet solution contains m ethyl pyrazine and 2,5-m ethyl pyrazine and more than 80% , preferably 90% or more of said methyl pyrazine is removed and more than 50% , preferably 70% or more of the 2,5-dimethyl pyrazine is removed.
- the electrodialysis com prises feeding said sugar beet solution at the dry solids concentration 1 0% to 50% , preferably 25% to 35% through anion and cation exchange m embranes, which operate above 40 0 C, preferably between 55 to 65 0 C.
- suitable anion exchange membranes comprise organic fouling resistant and tem perature resistant Neosepta® AXE01 (Tokuyam a Corp. / Eurodia) and exam ples of suitable cation exchange m embranes com prise Neosepta® CMX (Tokuyama Corp. /Eurodia) .
- an em bodim ent the sugar beet solution is subjected to electrodialysis at a pH between 6 and 9, preferably between 6.7 and 8, and the pH of said liquid after electrodialysis is between pH 4 and 6, preferably between 4.5 and 5.
- the electrodialysis can also be operated to remove salts from said sugar beet solution.
- I n a specific em bodim ent the electrodialysis is operated to remove at least 40% , preferably 60% or more of the inorganic and organic anions and cations and organic acids initially contained in said sugar beet solution.
- the present invention provides an industrially useful process for the recovery of a brown food-grade sugar product from a sugar beet solution, wherein the product is selected from liquid and solid brown, food-grade sugar products and com binations thereof.
- said recovery includes crystallisation and said solid food-grade sugar com prises brown sugar.
- the crystallisation can be selected from evaporative boiling crystallisation and cooling crystallisation and com binations thereof.
- the obtained brown sugar can be further refined by crystallisation to provide white sugar and "brown sugar molasses".
- said recovery is concentration by evaporation and a liquid food-grade sugar product is selected from food-grade molasses, treacle and syrup.
- an em bodim ent the sugar beet solution is beet molasses and it is subjected to electrodialysis, carbon or adsorbent resin treatm ent, and crystallisation, in that order, and a product selected from brown sugar and secondary electrodialyzed carbon-treated molasses is/are recovered after said crystallisation.
- said sugar beet solution is beet molasses and it is subjected to electrodialysis, crystallisation and carbon or adsorbent resin treatm ent, in that order, and brown sugar is recovered after the crystallisation and carbon treated secondary electrodialyzed molasses is recovered after said carbon or adsorbent resin treatment.
- the brown sugar and the secondary electrodialyzed molasses of various options are recovered essentially free of the off-flavours and the burnt solvent odours found in norm al brown sugar and molasses from sugar beet.
- the obtained brown sugar can be further subjected to a treatm ent selected from drying, granulation, grinding, blending, coating and com binations thereof to provide a brown sugar product useful as a substitute for brown sugar products from sugar cane, and the obtained electrodialyzed molasses can be further subjected to a treatm ent selected from blending, inversion and com binations thereof to provide a molasses product useful as a substitute for molasses, treacle, syrup and soft brown sugar of sugar cane origin.
- a solution of sugar beet molasses preferably from a conventional beet sugar process is subjected to electrodialysis (ED) to provide an electrodialyzed liquid, wherefrom m alodorous volatiles are at least partly removed.
- the obtained electrodialyzed solution can be treated with carbon and the electrodialyzed carbon treated ( EDC) liquor is recovered as EDC-molasses.
- EDC-molasses is a food-grade beet molasses that can be used as such as an ingredient, sweetener, flavourant and/or colourant in a nutritional, nutraceutical or pharmaceutical product.
- the obtained electrodialyzed solution from beet molasses can be subjected to at least one crystallisation ( D-crystallisation) ( Fig. 2) .
- the crystallisation separates the sugar from the organic and inorganic components in the sugar solution.
- the sugar crystals are removed by centrifugation to provide crystallized sucrose ( ED- D-sugar) and secondary electrodialyzed molasses ( ED-D- Molasses) .
- the crystallized sucrose ( ED- D-sugar) is recovered as brown sugar, which can be used as such as an ingredient, sweetener, flavourant and/or colourant in a nutritional, nutraceutical or pharmaceutical product. .
- the brown sugar (ED- D-sugar, brown) can be refined by crystallisation to provide white sugar (ED- D-sugar, white) and "brown sugar molasses".
- the secondary electrodialysed (ED- D) molasses is also recovered and it can be used for exam ple as treacle and/or for making acrylam ide-free soft brown sugar. Further purification of ED- D molasses can be effected by carbon treatm ent to obtain a carbon treated secondary electrodialyzed molasses ( ED-D-C) .
- the obtained brown liquid or solid food-grade sugar product can be m ixed with other ingredient(s) and processed into an edible product selected from a dessert, ice-cream , confectionery, bakery, beverage and table sugar.
- the invention provides use of electrodialysis for removing malodorous volatile com ponents from a sugar beet solution, which contains malodorous volatiles as a result of one or more purification processes.
- a specific em bodim ent said electrodialysis is used for removing pyrazines from said solution.
- electrodialysis is used for sugar beet solutions containing methyl pyrazine and 2,5-methyl pyrazine, and by the use of electrodialysis more than 80 % , preferably 90 % or more of said m ethyl pyrazine is removed and more than 50 % , preferably 70% or more of the 2,5-dim ethyl pyrazine is removed.
- electrodialysis is com bined with a carbon or adsorbent resin treatm ent for removing off-flavours.
- electrodialysis is for providing a beet-derived brown sugar and/or molasses suitable for substituting the corresponding product derived from cane sugar.
- the invention provides a food-grade sugar beet product derived from a sugar beet solution, which contains m alodorous volatiles as a result of one or more purification processes, said product comprising a brown sugar or molasses product, which contains less than 0.5 ppm , preferably less than 0.15 ppm , volatile pyrazines and is essentially free of saponins or at least less than 50 mg/kg of molasses.
- said product is essentially free of m ethyl pyrazine.
- an em bodim ent the food-grade sugar beet product is derived from a sugar beet solution wherefrom the pyrazines contained therein have been removed by electrodialysis.
- the product contains no more than 50 % , preferably no more than 30 % of the 2,5-dim ethyl pyrazine initially contained in said solution.
- electrodialyzed molasses produced according to the invention is finally concentrated to the range from 68% to 80% dry solids (DS) to provide food- grade beet molasses, treacle or syrup, .
- I t which contains sucrose 55 to 75% on DS, conductivity ash below 7 % on DS, preferably below 4 % on DS, and pyrazines less than 0.5 ppm m easured by Dynam ic headspace m ethod TCT.GC- MS (Kaipainen A. J of High Res. Chrom atogr. 1992, p 751 -755) , preferably less than 0.1 5 ppm .
- Final product has dark or sem i dark colour and pleasant flavour.
- the product according to the invention is preferably a beet derived product selected from brown sugar, electrodialyzed molasses, treacle, syrup and com binations thereof having colour, taste, odour and arom a acceptable to be used in food industry analogous to various corresponding cane sugar based brown sugar and molasses grades.
- I n an em bodim ent the brown sugar product according to the invention is selected from soft brown sugar, coated brown sugar and free-flowing brown sugar.
- I n a specific embodim ent said brown sugar has a colour ranging from 3000 to 1 1000 I CUMSA units and brown sugar product contains less than 0.01 ppm volatile pyrazines.
- the invention also concerns an edible product, which is a nutritional, nutraceutical or pharm aceutical product comprising a brown sugar and/or molasses product according to the invention as ingredient, sweetener, flavourant and/or colourant.
- an em bodim ent the edible product comprises a blend of said brown sugar and/or molasses with cane sugar derived sugar and/or molasses.
- Exam ples of edible products comprise desserts, ice-cream , confectionery, bakery and beverages.
- the food-grade sugar beet products according to the invention can be used as an ingredient, sweetener, flavourant and/or colourant in a nutritional, nutraceutical or pharmaceutical product.
- the invention is illustrated further in the following Examples. It should be understood that this is done solely by way of exam ple and is not intended neither to delineate the scope of the invention nor lim it the ambit of the appended claims.
- Example 1 com prises the following steps:
- Pol The apparent sucrose content expressed as a percentage by m ass and determ ined by polarisation m ethod.
- Pol Purity The percentage ratio of pol to the total soluble solids in a sugar product.
- the feed molasses was first diluted from 79.0% refractom eter dry substance (RDS) to about 30% RDS before being fed to the Electrodializer Pilot Plant, EUR
- ED increased the molasses sucrose purity by almost 1 1 units and significantly reduced the salty, sour, bitter, and beet tastes in the molasses. I t also elim inated the unpleasant burnt solvent odour.
- the ED-molasses was thereafter subjected to carbon treatment.
- the ED molasses was fed into an AquaFlowTM AF700 modular filter unit filled with Jacobis Aquasorb® H200 carbon.
- the filter was supplied pre-filled with 300 kg of carbon.
- the process was operated at 70 0 C at a flow rate of 1 50 litres per hour.
- Carbon treatm ent further reduced beet taste and all off-odour exposing som e pleasant chocolate-like notes.
- the EDC- D-sugar had both a pleasant m ild sweet taste and a pleasing visual red- brown appearance.
- the ED treatm ent significantly reduced the sour taste of the molasses, while both
- Example 2 com prises the following steps as shown in Fig 2:
- the feed molasses was diluted from 77.8% refractom eter dry substance ( RDS) to about 30% RDS before being fed to the Electrodializer Pilot Plant, EUR 20 B 200- 1 0 using Neosepta® AXE01 and CMX exchange m em branes.
- a 60% reduction in conductivity from 20 to 8 mS/cm was achieved at an operating tem perature of 55 0 C using a current density of 7 mA/cm2 and 1 V/cell.
- the ED product molasses was subjected to a single evaporative crystallisation at 80 0 C in a 30 m 3 stirred vacuum pan with centre down-take. The sam e procedure as for final product crystallisation was used.
- the massecuite was discharged into a strike receiver tank and cooled naturally under stirring to 50 0 C over a period of 48 hours. Thereafter the m assecuite was centrifuged in a continuous machine. The sugar crystals were separated, dissolved and recycled to the white sugar boiling pans. ED- D-molasses was separated from the sugar crystals and collected.
- the results show the ED- D-molasses to have a about 2 % -units lower sucrose content (58.6% ) compared to the original untreated molasses (60.8% ) .
- the ED- D-molasses was first conditioned by diluting to 58% to 60% RDS and heating to 60 0 C before being fed into a colum n filled with one litre of Chemviron CPG carbon at a flow rate of 500 m L/h. 13 litres of ED- D-molasses were treated over a period of 26 hours.
- the results of the analyses made before ( ED- D- molasses) and after the carbon treatm ent ( ED- D-C-molasses) were as follows:
- the carbon treatment removed a little colour and slightly increased the purity of the ED- D-C-molasses, but had m inor effect on the ash and pH levels.
- the carbon treatm ent produced an ED- D-C-molasses free of off-flavours norm ally associated with normal beet molasses.
- Example 3 comprised blending the carbon treated EDC- D-molasses, produced as explained in exam ple 1 , to food-grade cane molasses.
- ED and carbon treated beet molasses lacks some of the significant liquorice and salm iac taste of cane molasses needed to spice up liquorice-type dark candies.
- the ED and carbon treated beet molasses was blended to food-grade cane molasses at levels of up to 30% . Sensory tests of the blends were made by a panel of 28 participants. The judgem ent was EDC-molasses could be blended in the amount of 20-30% with food-grade cane without losing the desired liquorice and salm iac tastes necessary for m aking liquorice.
- Example 4 com prised m aking ice cream with EDC-molasses according to Example 1 as an ingredient as follows:
- the ice cream was judged to have a good, full caram el taste plus a slight liquorice taste. I t could easily have tolerated a higher dosage of EDC-molasses.
- Example 5 com prised m aking toffee with EDC-molasses according to Exam ple 1 as an ingredient as follows:
- the ingredients were stirred in a m icrowave safe bowl and put in the m icrowave oven at full effect (750W) for about 80-9Os.
- 750W full effect
- the m ixture was poured on a greased baking tray paper and cooled down before being cut into pieces.
- the toffee had a good taste with pleasant chocolate/ cocoa after notes.
- Example 6 com prised m aking bakery molasses as follows: 1 ) The concentration of EDC-molasses (according Example 1 ) was adjusted to 65% RDS;
- Example 7 com prised making dark soft brown sugar by blending 9kg of EDC- D- sugar (according to Example 1 ) with 1 kg of EDC-molasses.
- the product had a pleasing reddish brown colour and a distinctive sweet m ild taste.
- Soft liquorice is normally m ade from food molasses of cane origin.
- I n Exam ple 8 soft liquorice is made from the ED- D-C-molasses product of beet origin as produced in exam ple 2 as follows:
- the taste profile of the test sample of 1 00 % replacem ent was slightly different. No odd flavour, but the taste profile was poorer and more narrow and m ilder than that of cane molasses.
Abstract
Description
Claims
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US12/158,724 US20080299287A1 (en) | 2005-12-21 | 2006-12-20 | Process For The Recovery Of A Brown Food-Grade Sugar Product From A Sugar Beet Solution |
JP2008546447A JP2009520484A (en) | 2005-12-21 | 2006-12-20 | How to recover brown food grade sugar products from sugar beet solution |
CA002634371A CA2634371A1 (en) | 2005-12-21 | 2006-12-20 | A process for the recovery of a brown food-grade sugar product from a sugar beet solution |
EP06848671A EP1963540A2 (en) | 2005-12-21 | 2006-12-20 | A process for the recovery of a brown food-grade sugar product from a sugar beet solution |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US75265505P | 2005-12-21 | 2005-12-21 | |
GB0526034A GB2433518A (en) | 2005-12-21 | 2005-12-21 | Process for the recovery of sucrose and non-sucrose materials |
GB0526034.4 | 2005-12-21 | ||
US60/752,655 | 2005-12-21 |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2007071729A2 true WO2007071729A2 (en) | 2007-06-28 |
WO2007071729A3 WO2007071729A3 (en) | 2007-09-13 |
Family
ID=35840895
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2006/070005 WO2007071727A2 (en) | 2005-12-21 | 2006-12-20 | Process for the recovery of sucrose and/or non-sucrose components |
PCT/EP2006/070008 WO2007071729A2 (en) | 2005-12-21 | 2006-12-20 | A process for the recovery of a brown food-grade sugar product from a sugar beet solution |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2006/070005 WO2007071727A2 (en) | 2005-12-21 | 2006-12-20 | Process for the recovery of sucrose and/or non-sucrose components |
Country Status (11)
Country | Link |
---|---|
US (2) | US20080299287A1 (en) |
EP (2) | EP1963540A2 (en) |
JP (1) | JP2009520484A (en) |
CN (1) | CN101346475A (en) |
AT (1) | ATE544873T1 (en) |
CA (1) | CA2634371A1 (en) |
DK (1) | DK1963539T3 (en) |
ES (1) | ES2378897T3 (en) |
GB (1) | GB2433518A (en) |
RU (1) | RU2421524C2 (en) |
WO (2) | WO2007071727A2 (en) |
Cited By (65)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2009017412A1 (en) * | 2007-08-01 | 2009-02-05 | Koninklijke Coöperatie Cosun U.A. | Sugar proces-derived aroma composition and its preparation and use |
US8731102B2 (en) | 2007-06-19 | 2014-05-20 | Ntt Docomo, Inc. | Transmitter and transmission method |
CN104878128A (en) * | 2014-02-28 | 2015-09-02 | 黄海东 | Sugarcane sugar sheet and preparation method thereof |
RU2579569C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2580701C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2580698C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2580702C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2580706C1 (en) * | 2015-07-15 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2580721C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2579565C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2579564C1 (en) * | 2015-07-10 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2580697C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2579574C1 (en) * | 2015-07-10 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2580703C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2580707C1 (en) * | 2015-07-15 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2580696C1 (en) * | 2015-07-10 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2580700C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2579559C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
FR3027919A1 (en) * | 2014-11-03 | 2016-05-06 | Eurodia Ind Sa | METHOD FOR DEMINERALIZING SUGAR SOLUTION, AND PROCESS FOR PRODUCING SUGAR PRODUCT USING SAID DEMINERALIZATION METHOD |
RU2590008C1 (en) * | 2015-08-27 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2590010C1 (en) * | 2015-08-27 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589100C1 (en) * | 2015-06-17 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589097C1 (en) * | 2015-06-26 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589997C1 (en) * | 2015-08-21 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589984C1 (en) * | 2015-08-28 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589988C1 (en) * | 2015-08-31 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589086C1 (en) * | 2015-06-24 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589981C1 (en) * | 2015-08-28 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589084C1 (en) * | 2015-06-24 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589992C1 (en) * | 2015-08-31 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589091C1 (en) * | 2015-06-25 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2590000C1 (en) * | 2015-08-21 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2590002C1 (en) * | 2015-08-25 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2590013C1 (en) * | 2015-08-27 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589094C1 (en) * | 2015-06-17 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589982C1 (en) * | 2015-08-27 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589102C1 (en) * | 2015-06-10 | 2016-07-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2589995C1 (en) * | 2015-08-21 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589092C1 (en) * | 2015-06-25 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589994C1 (en) * | 2015-08-31 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589128C1 (en) * | 2015-06-25 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589101C1 (en) * | 2015-06-24 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589188C1 (en) * | 2015-06-08 | 2016-07-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2589088C1 (en) * | 2015-06-25 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2590011C1 (en) * | 2015-08-27 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589987C1 (en) * | 2015-08-28 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589118C1 (en) * | 2015-06-17 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589126C1 (en) * | 2015-06-22 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589129C1 (en) * | 2015-06-26 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2590003C1 (en) * | 2015-09-01 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2590005C1 (en) * | 2015-08-27 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589998C1 (en) * | 2015-08-21 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589990C1 (en) * | 2015-08-31 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2591343C1 (en) * | 2015-07-13 | 2016-07-20 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2591307C1 (en) * | 2015-07-15 | 2016-07-20 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2591341C1 (en) * | 2015-07-10 | 2016-07-20 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2592884C1 (en) * | 2015-06-15 | 2016-07-27 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2592886C1 (en) * | 2015-06-25 | 2016-07-27 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2593157C1 (en) * | 2015-06-24 | 2016-07-27 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2592881C1 (en) * | 2015-06-11 | 2016-07-27 | Олег Иванович Квасенков | Bread kvass production method |
RU2592879C1 (en) * | 2015-06-09 | 2016-07-27 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2592874C1 (en) * | 2015-06-17 | 2016-07-27 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2592873C1 (en) * | 2015-06-17 | 2016-07-27 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2593602C1 (en) * | 2015-08-27 | 2016-08-10 | Олег Иванович Квасенков | Bread kvass production method |
RU2593550C1 (en) * | 2015-08-31 | 2016-08-10 | Олег Иванович Квасенков | Bread kvass production method |
Families Citing this family (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101349831B1 (en) | 2008-03-23 | 2014-01-09 | 엘지전자 주식회사 | Method For Transmitting Signals For Reducing Feedback Overhead and Method For Transmitting Feedback Information For The Same |
CN102125198B (en) * | 2010-01-20 | 2012-11-07 | 上海浦仕联食品销售有限公司 | Process for producing low-sugar type compound brown sugar |
EP2386649A1 (en) | 2010-05-12 | 2011-11-16 | Tiense Suikerraffinaderij N.V. | Process for the recovery of betaine from molasses |
WO2012072399A1 (en) * | 2010-11-30 | 2012-06-07 | Unilever Nv | Refined plant isolates and process for the manufacture of a functional food ingredient from such plant isolate |
US8398611B2 (en) | 2010-12-28 | 2013-03-19 | Depuy Mitek, Inc. | Compositions and methods for treating joints |
US8524662B2 (en) | 2010-12-28 | 2013-09-03 | Depuy Mitek, Llc | Compositions and methods for treating joints |
US8455436B2 (en) | 2010-12-28 | 2013-06-04 | Depuy Mitek, Llc | Compositions and methods for treating joints |
US8623839B2 (en) * | 2011-06-30 | 2014-01-07 | Depuy Mitek, Llc | Compositions and methods for stabilized polysaccharide formulations |
US9206485B2 (en) * | 2011-08-19 | 2015-12-08 | J. Edwin Roy | Portable sugar mill |
JP6215833B2 (en) * | 2011-11-15 | 2017-10-18 | ティエンセ スイケルラフィナデリーイェー ナームローゼ フェンノートシャップTiense Suikerraffinaderij n.v. | How to recover betaine from molasses |
IN2013DE03068A (en) * | 2013-10-15 | 2015-04-17 | Vivek Verma | |
RU2556894C1 (en) * | 2014-06-04 | 2015-07-20 | Владимир Николаевич Платонов | Method for integrated purification of molasses and its extraction from sucrose |
JP2016015953A (en) * | 2014-07-10 | 2016-02-01 | コスモ食品株式会社 | Deodorization method of protein or peptide inclusion |
US9682099B2 (en) | 2015-01-20 | 2017-06-20 | DePuy Synthes Products, Inc. | Compositions and methods for treating joints |
CN111847959A (en) * | 2020-07-24 | 2020-10-30 | 安徽海螺新材料科技有限公司 | Method for pretreating molasses for cement grinding aid |
CN112079419A (en) * | 2020-08-05 | 2020-12-15 | 广州中和环境科技有限公司 | Method for recovering molasses alcohol wastewater |
CN112795707A (en) * | 2020-12-08 | 2021-05-14 | 武汉美味源生物工程有限公司 | Decalcification method of beet molasses |
CN113881815B (en) * | 2021-10-22 | 2023-11-28 | 中粮崇左糖业有限公司 | Sugar refining process for sugarcane |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3781174A (en) * | 1970-10-16 | 1973-12-25 | Hitachi Shipbuilding Eng Co | Continuous process for producing refined sugar |
US4331483A (en) * | 1979-11-29 | 1982-05-25 | Rhone-Poulenc Industries | Ion exchange purification of sugar beet juice |
US4492601A (en) * | 1982-10-15 | 1985-01-08 | Daiichi Seito Kabushiki Kaisha | Process for clarifying and desalinating sugar cane syrup or molasses |
WO2001014594A2 (en) * | 1999-08-19 | 2001-03-01 | Tate & Lyle, Inc. | Sugar beet membrane filtration process |
EP1233004A1 (en) * | 1997-11-12 | 2002-08-21 | Archer-Daniels-Midland Company | Desalting aqueous streams via filled cell electrodialysis |
WO2003018848A2 (en) * | 2001-08-24 | 2003-03-06 | Danisco A/S | A process for the preparation of white and brown sugar from sugar beets |
CN1803779A (en) * | 2006-01-24 | 2006-07-19 | 长沙卷烟厂 | Method for purifying polyhydroxy alkyl pyrazine compound from browning reaction liquor |
Family Cites Families (22)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4083732A (en) * | 1965-01-11 | 1978-04-11 | Paley Lewis A | Sugar juice treatment |
US3799806A (en) * | 1972-04-20 | 1974-03-26 | Danske Sukkerfab | Process for the purification and clarification of sugar juices,involving ultrafiltration |
JPS5747497A (en) * | 1980-09-02 | 1982-03-18 | Asahi Glass Co Ltd | Purification of sugar solution |
JPS5771375A (en) * | 1980-10-22 | 1982-05-04 | Mitsui Seito Kk | Preparation of seasoning liquid from waste liquid of steffen process |
JPS5882124A (en) | 1981-11-11 | 1983-05-17 | Tokyo Tatsuno Co Ltd | Oil feeding apparatus |
JPS6082106A (en) * | 1983-10-12 | 1985-05-10 | Ajinomoto Co Inc | Method for preventing contamination of electrodialysis membrane |
JPH0616700B2 (en) * | 1985-07-18 | 1994-03-09 | 協和醗酵工業株式会社 | Must wine manufacturing method |
FI86416C (en) * | 1988-06-09 | 1992-08-25 | Suomen Sokeri Oy | Procedure for extracting betaine from molasses |
JPH0280000A (en) * | 1988-09-19 | 1990-03-20 | Hokuren Federation Of Agricult Coop:The | Production of sugar from beet sugar concentrate |
US5466294A (en) * | 1993-12-14 | 1995-11-14 | The Amalgamated Sugar Company | Sugar beet juice purification process |
US5795398A (en) * | 1994-09-30 | 1998-08-18 | Cultor Ltd. | Fractionation method of sucrose-containing solutions |
US6224776B1 (en) | 1996-05-24 | 2001-05-01 | Cultor Corporation | Method for fractionating a solution |
JPH1135591A (en) * | 1997-07-18 | 1999-02-09 | Masakuni Tako | Production of l-fucose from fucoidan separated from cladosiphon okamuranus tokida and its production |
JPH11196815A (en) * | 1998-01-09 | 1999-07-27 | Kikkoman Corp | Production of fish soy sauce |
US6589760B1 (en) | 1999-02-10 | 2003-07-08 | Eastman Chemical Company | Methods of separating a corn fiber lipid fraction from corn fiber |
US6406548B1 (en) | 2000-07-18 | 2002-06-18 | Tate & Lyle Industries, Limited | Sugar cane membrane filtration process |
AU6906400A (en) * | 1999-08-19 | 2001-03-19 | Tate And Lyle Industries, Limited | Sugar cane membrane filtration process |
US6406547B1 (en) | 2000-07-18 | 2002-06-18 | Tate & Lyle Industries, Limited | Sugar beet membrane filtration process |
JP2003073519A (en) * | 2001-08-31 | 2003-03-12 | Sumitomo Chem Co Ltd | Aqueous emulsion containing vinyl acetate-based polymer |
PL377399A1 (en) | 2002-11-06 | 2006-02-06 | Danisco Sugar Oy | Edible flavor improver, process for its production and use |
JP4800931B2 (en) * | 2004-03-19 | 2011-10-26 | オルガノ株式会社 | Sugar liquid purification method and purification apparatus |
AU2005232782B2 (en) * | 2004-04-13 | 2010-11-25 | Iogen Energy Corporation | Recovery of inorganic salt during processing of lignocellulosic feedstocks |
-
2005
- 2005-12-21 GB GB0526034A patent/GB2433518A/en not_active Withdrawn
-
2006
- 2006-12-20 RU RU2008126800/13A patent/RU2421524C2/en not_active IP Right Cessation
- 2006-12-20 JP JP2008546447A patent/JP2009520484A/en active Pending
- 2006-12-20 ES ES06841506T patent/ES2378897T3/en active Active
- 2006-12-20 AT AT06841506T patent/ATE544873T1/en active
- 2006-12-20 US US12/158,724 patent/US20080299287A1/en not_active Abandoned
- 2006-12-20 WO PCT/EP2006/070005 patent/WO2007071727A2/en active Application Filing
- 2006-12-20 EP EP06848671A patent/EP1963540A2/en not_active Withdrawn
- 2006-12-20 EP EP06841506A patent/EP1963539B1/en active Active
- 2006-12-20 DK DK06841506.6T patent/DK1963539T3/en active
- 2006-12-20 WO PCT/EP2006/070008 patent/WO2007071729A2/en active Application Filing
- 2006-12-20 CA CA002634371A patent/CA2634371A1/en not_active Abandoned
- 2006-12-20 CN CNA2006800485966A patent/CN101346475A/en active Pending
- 2006-12-21 US US11/643,440 patent/US7763116B2/en not_active Expired - Fee Related
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3781174A (en) * | 1970-10-16 | 1973-12-25 | Hitachi Shipbuilding Eng Co | Continuous process for producing refined sugar |
US4331483A (en) * | 1979-11-29 | 1982-05-25 | Rhone-Poulenc Industries | Ion exchange purification of sugar beet juice |
US4492601A (en) * | 1982-10-15 | 1985-01-08 | Daiichi Seito Kabushiki Kaisha | Process for clarifying and desalinating sugar cane syrup or molasses |
EP1233004A1 (en) * | 1997-11-12 | 2002-08-21 | Archer-Daniels-Midland Company | Desalting aqueous streams via filled cell electrodialysis |
WO2001014594A2 (en) * | 1999-08-19 | 2001-03-01 | Tate & Lyle, Inc. | Sugar beet membrane filtration process |
WO2003018848A2 (en) * | 2001-08-24 | 2003-03-06 | Danisco A/S | A process for the preparation of white and brown sugar from sugar beets |
CN1803779A (en) * | 2006-01-24 | 2006-07-19 | 长沙卷烟厂 | Method for purifying polyhydroxy alkyl pyrazine compound from browning reaction liquor |
Non-Patent Citations (1)
Title |
---|
ESZTERLE: "NEW TECHNOLOGIES IN THE SUGAR INDUSTRY" CUKORIPAR LIV, vol. 54, 2001, pages 4-10, XP008066259 cited in the application * |
Cited By (66)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8731102B2 (en) | 2007-06-19 | 2014-05-20 | Ntt Docomo, Inc. | Transmitter and transmission method |
WO2009017412A1 (en) * | 2007-08-01 | 2009-02-05 | Koninklijke Coöperatie Cosun U.A. | Sugar proces-derived aroma composition and its preparation and use |
CN104878128A (en) * | 2014-02-28 | 2015-09-02 | 黄海东 | Sugarcane sugar sheet and preparation method thereof |
FR3027919A1 (en) * | 2014-11-03 | 2016-05-06 | Eurodia Ind Sa | METHOD FOR DEMINERALIZING SUGAR SOLUTION, AND PROCESS FOR PRODUCING SUGAR PRODUCT USING SAID DEMINERALIZATION METHOD |
WO2016071617A3 (en) * | 2014-11-03 | 2016-06-30 | Eurodia Industrie Sa | Method for demineralization of a sugar solution, and method for production of a sugar product using said demineralization process |
RU2589188C1 (en) * | 2015-06-08 | 2016-07-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2592879C1 (en) * | 2015-06-09 | 2016-07-27 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589102C1 (en) * | 2015-06-10 | 2016-07-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2592881C1 (en) * | 2015-06-11 | 2016-07-27 | Олег Иванович Квасенков | Bread kvass production method |
RU2592884C1 (en) * | 2015-06-15 | 2016-07-27 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589100C1 (en) * | 2015-06-17 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589094C1 (en) * | 2015-06-17 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2592874C1 (en) * | 2015-06-17 | 2016-07-27 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2592873C1 (en) * | 2015-06-17 | 2016-07-27 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589118C1 (en) * | 2015-06-17 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589126C1 (en) * | 2015-06-22 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589086C1 (en) * | 2015-06-24 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2593157C1 (en) * | 2015-06-24 | 2016-07-27 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589084C1 (en) * | 2015-06-24 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589101C1 (en) * | 2015-06-24 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589091C1 (en) * | 2015-06-25 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589088C1 (en) * | 2015-06-25 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2592886C1 (en) * | 2015-06-25 | 2016-07-27 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589128C1 (en) * | 2015-06-25 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589092C1 (en) * | 2015-06-25 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589129C1 (en) * | 2015-06-26 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589097C1 (en) * | 2015-06-26 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2579574C1 (en) * | 2015-07-10 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2579564C1 (en) * | 2015-07-10 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2591341C1 (en) * | 2015-07-10 | 2016-07-20 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2580696C1 (en) * | 2015-07-10 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2580700C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2579559C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2579569C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2580701C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2580698C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2580702C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2580721C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2579565C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2580697C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2591343C1 (en) * | 2015-07-13 | 2016-07-20 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2580703C1 (en) * | 2015-07-13 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2580707C1 (en) * | 2015-07-15 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2591307C1 (en) * | 2015-07-15 | 2016-07-20 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2580706C1 (en) * | 2015-07-15 | 2016-04-10 | Олег Иванович Квасенков | Method for producing kvass |
RU2589995C1 (en) * | 2015-08-21 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589998C1 (en) * | 2015-08-21 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589997C1 (en) * | 2015-08-21 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2590000C1 (en) * | 2015-08-21 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2590002C1 (en) * | 2015-08-25 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2590013C1 (en) * | 2015-08-27 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2590005C1 (en) * | 2015-08-27 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2593602C1 (en) * | 2015-08-27 | 2016-08-10 | Олег Иванович Квасенков | Bread kvass production method |
RU2589982C1 (en) * | 2015-08-27 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2590011C1 (en) * | 2015-08-27 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2590008C1 (en) * | 2015-08-27 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2590010C1 (en) * | 2015-08-27 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589981C1 (en) * | 2015-08-28 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589984C1 (en) * | 2015-08-28 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589987C1 (en) * | 2015-08-28 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589988C1 (en) * | 2015-08-31 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589994C1 (en) * | 2015-08-31 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589990C1 (en) * | 2015-08-31 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2589992C1 (en) * | 2015-08-31 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
RU2593550C1 (en) * | 2015-08-31 | 2016-08-10 | Олег Иванович Квасенков | Bread kvass production method |
RU2590003C1 (en) * | 2015-09-01 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
Also Published As
Publication number | Publication date |
---|---|
EP1963539A2 (en) | 2008-09-03 |
WO2007071727A2 (en) | 2007-06-28 |
DK1963539T3 (en) | 2012-03-05 |
ES2378897T3 (en) | 2012-04-18 |
GB2433518A (en) | 2007-06-27 |
US20070169772A1 (en) | 2007-07-26 |
JP2009520484A (en) | 2009-05-28 |
WO2007071727A3 (en) | 2007-09-13 |
GB0526034D0 (en) | 2006-02-01 |
ATE544873T1 (en) | 2012-02-15 |
US20080299287A1 (en) | 2008-12-04 |
US7763116B2 (en) | 2010-07-27 |
EP1963540A2 (en) | 2008-09-03 |
WO2007071729A3 (en) | 2007-09-13 |
CA2634371A1 (en) | 2007-06-28 |
RU2421524C2 (en) | 2011-06-20 |
EP1963539B1 (en) | 2012-02-08 |
CN101346475A (en) | 2009-01-14 |
RU2008126800A (en) | 2010-01-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP1963540A2 (en) | A process for the recovery of a brown food-grade sugar product from a sugar beet solution | |
EP1333103A1 (en) | Method for the fractionation of molasses | |
US7662234B2 (en) | Method for purification of high purity sucrose material | |
EP1419278B1 (en) | A process for the preparation of white and brown sugar from sugar beets | |
JPS5912278B2 (en) | Method for producing nutritional sugar from sweet potato juice | |
US20100160624A1 (en) | Process for Producing High-Purity Sucrose | |
EP2600739B1 (en) | Plant-based electrolyte compositions | |
US20010001178A1 (en) | Process for production of extra low color cane sugar | |
CA2295659A1 (en) | Method for producing sugar syrup from sugar-containing raw materials | |
US6916381B2 (en) | Process for the production of invert liquid sugar | |
US20030198694A1 (en) | Preparation antioxidants enriched functional food products from sugar cane and beet | |
CN115160384A (en) | Method for producing galactose and glucose by taking milk as raw material | |
EP3783115A1 (en) | Sugar beet juice production and processing | |
CN113080357A (en) | Low-calorie compound sweetener and production process thereof | |
JP2000232900A (en) | Production of dehydrated crystalline glucose | |
US1957465A (en) | Treatment of maple sirup | |
JPH04341200A (en) | Powdery molasses-containing sugar containing raffinose, its production and drying apparatus therefor | |
WO2018116489A1 (en) | Liquid sweetener composition, method for producing same and beverage | |
WO2013011566A1 (en) | Method for producing inulin | |
RU2008358C1 (en) | Process for producing sugar | |
CLARKE | Chemistry and Processing of Sugarbeet and Sugarcane, edited by MA Clarke and MA Godshall | |
JPS6210145B2 (en) | ||
SK7173Y1 (en) | Method for processing sugar beet Beta vulgaris L. in a sugar-fiber usable food product and a sugar-fiber product obtained in this way |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: 200680048596.6 Country of ref document: CN |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
REEP | Request for entry into the european phase |
Ref document number: 2006848671 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2006848671 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2008061022 Country of ref document: EG |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2634371 Country of ref document: CA |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2008546447 Country of ref document: JP |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
WWE | Wipo information: entry into national phase |
Country of ref document: UA Ref document number: a200809491 Ref document number: 2008126800 Country of ref document: RU |
|
WWE | Wipo information: entry into national phase |
Ref document number: 12158724 Country of ref document: US |
|
WWP | Wipo information: published in national office |
Ref document number: 2006848671 Country of ref document: EP |